<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="437457" val="190800">泡椒凤爪</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>掌勺(高级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">鸡爪</a></label></span><span class='right'>一斤多</span>
					</td><td>						<span><label class="fcbm inblok">野山椒</label></span><span class='right'>一瓶</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">白醋</label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>2茶匙</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>几片</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">八角</label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">花椒</label></span><span class='right'>少许</span>
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					<h2>泡椒凤爪的做法步骤</h2>
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							<p><span class="fwb">1.</span> 鸡爪去掉指甲，一剁为二，把脚趾头那块从中间劈开。<br /><br /></p>
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							<p><span class="fwb">2.</span> 过水焯一下。冲洗干净，加水，花椒，八角，姜片煮开后10分钟即可。如果喜欢很软烂的口感，可以适当多煮一会。<br /></p>
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							<p><span class="fwb">3.</span> 捞出过凉水冲洗，然后水龙头开最小，冲洗半个小时使鸡爪颜色更白（也可以放到冰水里）。<br /></p>
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							<p><span class="fwb">4.</span> 器里放泡椒，加花椒、盐，倒入开水泡15分钟，晾凉。喜辣的话，泡椒可以切开。我只切开4、5个。<br /></p>
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							<p><span class="fwb">5.</span> 然后把冲洗干净的鸡爪放入，倒入泡椒水，料酒和白醋，加凉水至覆盖。密封至阴凉处2-3天即可。<br /><br /></p>
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